Pasta recipes |
Spicy, Saucy Rigatoni Bake |
1 tbsp oil, olive 2 onion, sliced 1 pepper, red, sweet, chopped 3 garlic, cloves, minced 1/2 tsp fennel, seeds, crushed 1 lb. sausage, hot Italian 2 x 700 ml sauce, jars, tomato-basil 1 tbsp vinegar, wine 5 cup pasta, rigatoni 2 cup cheese, mozzarella, shredded 1/4 cup cheese, parmesan, grated 2 tbsp parsley, fresh, chopped |
Preheat oven to 400ºC (200ºC) In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes. Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden. Transfer to bowl. Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes Drain off fat. Stir in pasta sauce and vinegar. Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley. Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden. |